What to do with lots of chicken sausage.
Bought 4 packs of the pre-cooked chicken sausages, can't remember the brand name but Whole foods carries them as does TJ's and a few of the better markets. I hade had them in the past and loved them so when they were on sale I bought a bunch. Now what to do with them? These are seasoned with apple ( I usually buy the italian flavored) so my regular ideas just don't seem to fit.
I usually just grill and serve with roasted veggies or sliced and sauteed with onions and sweet peppers, served over brown rice. Rr I just throw them into a nice red sauce to use over pasta or in lasagna. These just don't seem to meld with apple.
Any other idea's to complement the flavors?
Food and Wine last year had a recipe for a baby spinach salad, with sliced asian pears (use green apple if you can't swing the price of the asian pears) toasted sesame seeds, and a sesame oil/soy sauce/mustard/neutral oil/lemon juice/mustard dressing. You slice and saute the sausages, and serve them tossed in a little dressing on top of the salad. Yummy.
These chic/apple sausages are also good in a hash with chopped (parboiled) turnips, onions, and apples.
I like the idea of using them in a cassoulet, perhaps in a variation of this recipe using the sausage in place of the seitan...
---------- Recipe via Meal-Master (tm) v8.02
Title: ALSATIAN CASSOULET
Categories: Vegetarian, Vegan, Stews
Yield: 8 servings
1 lg Red cabbage; thinly sliced
2 lg Heads cauliflower; cut into florets
2 c Cooked seitan; chopped
2 c Unpeeled apples; sliced
2 c White beans; cooked
2 tb Caraway seeds
1/2 c Shallots; chopped
3 c Vegetable stock or dark beer
1 tb Pepper
1/4 ts Salt
1/2 c Whole wheat flour
Preheat oven to 450 deg.
Combine all ingredietns, except flour, in a large
roasting pan or casserole dish. Sprinkle top with
Place in oven and cook, uncovered, for 30 minutes.
Reduce heat to 250 deg. Cover and cook for 20 hours,
stirring occasionally. Serve hot.
Per serving: 442 cal; 43 g prot; 132 mg sod; 64 g
carb; 5 g fat; 0 mg chol; 116 mg calcium
Source: Vegetarian Gourmet, Winter 93/MM by DEEANNE
How about making a batch of Scotch Eggs. They are simply divine!
Lots of ways of preparing them but for a failsafe go to FoodTV and try Emeril's version. I like to add cornflakes to the breadcrumbs for a bit of a crunch.